Zubereitung

1. 1

   Heat oven and bake squash at 400 degees F.

2. 2

   Remove when it is slightly golden brown, or test with skewer for doneness.

3. 3

   Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

4. 4

   Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

5. 5

   Heat oil in a deep pan, stir fry onion till soft

6. 6

   Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.

7. 7

   Add the squash and tomatoes and stir for another 10 minutes.

8. 8

   Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.

9. 9

   Add slightly more coconut milk if you like more sauce.Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

10. 10

    Sprinkle with parsley or cilantro, and serve with cooked basmati rice.